Sausage and Mushroom Pretzel Bread Dressing
Cuisine: Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
Butternut Squash
  • 3 cups cubed butternut squash
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. garlic powder
Dressing
  • 1 lb. sausage (I like sage sausage for this recipe but anything will work)
  • 1 yellow onion, chopped
  • 3 stalks celery, chopped
  • 16 oz. mushrooms, chopped
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tsp. garlic powder
  • 2 tsp. ground dried thyme
  • 2 tsp. ground dried sage
  • 4 pretzel bread rolls, about 6 cups of bread once shredded
  • 1 cup chicken broth or stock, optional
  • ¾ cup pomegranate arils
Instructions
  1. Preheat oven to 400 degrees. Spread your butternut squash on a rimmed baking sheet. Drizzle with olive oil then sprinkle with salt, pepper, and garlic powder. Use your hands to toss to combine. Bake for 20-25 degrees until golden brown. Decrease oven temperature to 350 degrees.
  2. In a large skillet, brown the sausage, breaking into pieces as it cooks. Add onion, celery, and mushrooms and cook until tender. Add salt, pepper, garlic powder, thyme, and sage. Stir to combine.
  3. Rip the pretzel bread into bite-sized pieces and place in a large bowl. Add the sausage and vegetable mixture and stir to combine. Add the butternut squash and gently mix to combine. If the dressing needs more moisture, add the chicken stock.
  4. Spread the mixture into a large baking dish (9 x 13 or similar size). Bake for 25-30 minutes until golden brown.
  5. Sprinkle with pomegranate arils and serve immediately. Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sausage-and-mushroom-pretzel-bread-dressing/